Crock Pot Turkey Breast with Herb Butter and Gravy
By Isabella Quinn
Prep
15 min
Cook
240 min
Total
255 min
Servings
8
Level
Easy
I cook a Crock Pot turkey breast in liquid․ I use low liquid heat to add flavor to the turkey breast․ I add herb butter under and over the turkey skin․ This Crock Pot recipe does not require the oven․ Finished products include slices of cooked turkey and hot gravy․
Pat turkey dry before adding butter to help the butter stick․ Add half of the butter to the space under the turkey skin and the other half on top of the skin․ Pat-dried skin helps butter stick․ I use large onion slices in the bottom of a slow cooker as a rack to raise the turkey above the cooking liquid․
I put the thermometer in the thickest part of the turkey and cook it for the minimum amount of time listed for turkey breast‚ one of the more easily overcooked parts of the turkey․ Liquid drippings pool under the turkey breast and can easily be poured into a saucepan to make gravy once the turkey is removed․
Let the breast rest for 10-15 minutes‚ then slice it against the grain and serve it hot with gravy․ I like to serve the breast with mashed potatoes‚ cranberry sauce‚ roasted vegetables‚ and Sweet Potato Casserole as additional side dishes if desired․
Why you'll love this recipe
- Adding butter to the cavity of the separated skin helps season the meat․ Butter added outside the cavity helps coat the surface of the meat․
- Patting the breast dry prevents the softened butter from sliding off the breast during massage․
- Thick onion slices prevent the turkey from coming into contact with the cooking liquid at the bottom of the pan․
- The boiled meat chunks in gravy are eaten‚ and nothing cooked in meat drippings is thrown out․
- A slow cooker liner can help minimize food cleanup when you want to make gravy from pan drippings․
- The low setting is appropriate for a 3- to 4-pound turkey breast; an oven is not required to prepare your meal․
Ingredients
- •1 boneless turkey breast (3-4 pound)
- •½ cup unsalted butter (softened)
- •1 tbsp fresh thyme (minced)
- •1 tbsp fresh sage (minced)
- •1 tsp fresh rosemary (minced)
- •1 tsp garlic powder
- •1 tsp onion powder
- •½ tsp paprika
- •1 tsp salt
- •½ tsp black pepper
- •1 onion (thickly sliced)
- •1 cup chicken broth
- •2 tbsp cornstarch (optional, for gravy)
- •3 tbsp cold water (optional, for gravy)
Instructions
- 1
Mash the softened butter, thyme, sage, rosemary, garlic powder, onion powder, paprika, salt, and pepper together in a small bowl with a fork.
- 2
Pat the turkey breast dry with paper towels.
- 3
Loosen the skin from the turkey meat and rub half of the herb butter directly onto the meat.
- 4
Rub the remaining herb butter over the outside of the skin.
- 5
Arrange the thick onion slices across the bottom of a 6-quart slow cooker.
- 6
Set the seasoned turkey breast on top of the onion slices.
- 7
Pour the chicken broth into the bottom of the slow cooker without washing the butter from the turkey.
- 8
Cook on LOW for 3.5 to 4.5 hours, until a meat thermometer in the thickest part reads 165°F (74°C).
- 9
Remove the turkey from the slow cooker and rest it for 10-15 minutes.
- 10
For crispy skin, transfer the turkey to a baking sheet and broil for 2-4 minutes.
- 11
Strain the slow cooker drippings into a saucepan and bring them to a simmer.
- 12
Mix the cornstarch and cold water into a slurry, then whisk it into the simmering drippings until thickened.
- 13
Season the gravy to taste, slice the rested turkey breast against the grain, and serve with the warm gravy.
FAQ
Nutrition (per serving)
Calories
350
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